March is a time of renewal. Winter is inching to an end, and the sun is beginning to shine. And even with the crazy weather patterns over the last six months, a break from the cold should be near. This time of year becomes a time of yearning for an old college spring break–the days of heading off to a warm, tropical locale for some fun in the sun. But since that trip no longer seems to appear on my calendar, I decided to create my own spring break.
For a taste of the tropics, this cocktail includes pineapple, but the goal here isn’t to recreate one of those over-sized sugary things with umbrellas. The citrus juices lend a vibrant palette, while the bourbon gives this drink a smooth, sophisticated base. Then, there’s a surprise guest appearance–anise.
The anise flavor from the Pernod mates nicely with the taste of pineapple. Those who take a sip of this drink will not particularly notice the presence of anise, but they will question the other flavor that they can’t quite identify. So whether you end up on a beach under the palm trees, or you’re stuck in the office until the clock strikes five, this cocktail can take you away on a welcomed break from the same old routine.
Spring Break
Yield: 1 cocktail
Glassware: martini glass
Tools: shaker
Ingredients
2 oz (30ml) bourbon
1/2 oz (7.5ml) Pernod
1 oz (60ml) pineapple juice
1 tsp (5 ml) lemon juice
1 tsp (5 ml) lime juice
Instructions
1. Add bourbon, Pernod and fruit juices to a shaker filled with ice. Cap the shaker and shake vigorously until well combined, about 20-30 seconds.
2. Pour into a chilled martini glass. Serve chilled.
Ken Leung is a contributor at The Boys Club and blogger at Hungry Rabbit.
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YUMMO!